Lunch Menu

Lunch
February, 2012

marinated olives with golden raisins, almonds and chorizo spices 6
lamb pastrami with coriander aioli, pickled onion and rye crisps 9
housemade fowl charcuterie with persimmon preserves and pickled chanterelles 14
winter squash and blue cheese popovers 7
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salad of beets, baby carrots radishes with avocado and kumquat-lemongrass vinaigrette 10
parsnip soup with hazelnuts, cardamom and black trumpet mushrooms 8
rabbit chili with rabbit bacon, chile broth and cornbread croûtons 14
bibb lettuce with barinaga beserri cheese, walnuts and lemon marjoram dressing 10
wente vineyards classic caesar salad with garlic croûtons and vella dry jack cheese 10
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smoked sturgeon salad with potatoes, olives, garden lettuces and green goddess dressing 23
roasted 38 north chicken breast with yellow eye beans, artichokes, roasted garlic and jus 22
hand cut spaghetti with spicy pork bolognese and garden oregano 21
agnolotti of winter squash with fried sage, brown butter and olivina fig balsamic 21
beef sausage sandwich with pickled cabbage, grilled red onions and beer braised beans 17
halibut with kale, grilled leeks, fennel, pistachio and meyer lemon-olive sauce 32
smoked natural hampshire pork chop with barbeque lentils, pancetta and peanuts 32
top sirloin burger with aged provolone, homemade bacon, marinated onions and garlic fries 18

executive chef matt greco ~ general manager tracy dunne ~ master gardener diane dovoluk
FAMILY OWNED. ESTATE GROWN. SUSTAINABLY FARMED.
consuming raw or undercooked food may increase your risk of food borne illness
18% gratuity will be added to parties of six or more guests